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Swedish meatballs with redcurrant sauce
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2 slices thick white bread
500g pack British pork mince
2 tbsp chopped fresh lemon thyme, plus a few sprigs for garnishing
1 x ½ tsp freshly ground nutmeg
1–2 tbsp olive oil
1 tbsp plain flour
250ml beef stock
2 tbsp essential Waitrose Redcurrant Jelly
3 tbsp double cream
1. Tear the bread into small pieces and place in a large bowl. Beat together the egg and milk then pour over the bread and set aside for 5 minutes. Using a fork, mash up the mixture until pulpy.
2. Add the pork, lemon thyme and nutmeg and mix together. With damp hands, shape the mixture into 28 even-sized balls.
3. Heat a tablespoon of oil in a large frying pan and cook the meatballs for 10–12 minutes, turning frequently to keep them rounded, until browned and cooked through. Lift out with a slotted spoon, place in a serving dish and keep warm.
4. If the pan is dry, add a tablespoon of oil. Add the flour to the hot pan and cook for 1 minute. Mix in the stock and redcurrant jelly, stirring to make a smooth sauce (pass it through a fine strainer if you want it super-smooth). Stir in the cream then pour over the warm meatballs. Serve with mash and a sprigs of thyme.
If you don’t have a frying pan large enough to cook the meatballs in one go, grill for 16-20 minutes or bake them at 200°C, gas mark 6 for 20–25 minutes until browned and cooked through.
Typical values per serving:
This recipe was first published in July 2012.